Avocado Mojo Sweet Potato Chicken Bowl (Clean Eating High Protein)

Total Time: 50 minutes
Difficulty Level: Easy to Moderate

Bright, vibrant, and deeply nourishing — this Avocado Mojo Sweet Potato Chicken Bowl is the kind of clean-eating dinner that feels both energizing and satisfying. Imagine tender roasted sweet potatoes with caramelized edges, juicy citrus-marinated chicken bursting with garlic and herbs, creamy avocado slices, and a fresh drizzle of zesty mojo sauce tying everything together. The colors alone — golden orange, vibrant green, fresh herbs, and lightly charred chicken — make this bowl feel alive and inviting.

What makes this recipe special is its balance of bold citrus flavor and natural sweetness. The mojo marinade infuses the chicken with bright lime and orange notes, while garlic and cilantro add depth and freshness. Sweet potatoes bring comforting warmth, and avocado softens every bite with buttery richness. It’s clean eating that doesn’t feel restrictive — high in protein, rich in fiber, and packed with whole-food ingredients.

Perfect for meal prep, post-workout dinners, family lunches, or light entertaining, this bowl offers both flavor and fuel. Each serving averages around 550–650 calories depending on portions and provides an excellent source of lean protein, healthy fats, and complex carbohydrates.

Table of Contents

Table of Contents

Key Ingredients for Avocado Mojo Sweet Potato Chicken Bowl

Each ingredient plays a meaningful role in creating layers of flavor and texture.

Boneless Skinless Chicken Breasts (1½ pounds) – Lean, high-protein base that absorbs the mojo marinade beautifully.

Sweet Potatoes (2–3 medium, cubed – about 4 cups) – Provide natural sweetness, fiber, and caramelized texture when roasted.

Ripe Avocados (2, sliced) – Add creamy richness and healthy fats that balance citrus acidity.

Fresh Orange Juice (¼ cup) – Forms the sweet citrus base of the mojo marinade.

Fresh Lime Juice (3 tablespoons) – Adds bright acidity and freshness.

Garlic (4 cloves, minced) – Infuses the chicken with bold, aromatic depth.

Olive Oil (3 tablespoons, divided) – Helps roast vegetables and keeps chicken juicy.

Fresh Cilantro (½ cup, chopped) – Adds herbal brightness to the marinade and garnish.

Ground Cumin (1 teaspoon) – Brings earthy warmth that complements citrus.

Smoked Paprika (1 teaspoon) – Adds subtle smokiness and color.

Salt (1½ teaspoons, divided) – Enhances sweetness and balances acidity.

Black Pepper (½ teaspoon) – Adds gentle sharpness.

Red Onion (½ small, thinly sliced) – Provides crisp texture and contrast.

Cherry Tomatoes (1 cup, halved) – Offer juicy freshness and vibrant color.

Baby Spinach or Mixed Greens (3 cups) – Creates a fresh, nutrient-rich base.

Honey (1 teaspoon, optional) – Lightly balances citrus acidity in the marinade.

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How to Make It (Step-by-Step Method) for Avocado Mojo Sweet Potato Chicken Bowl

1. Marinate the Chicken (Mojo Style)

In a bowl, whisk together orange juice, lime juice, 2 tablespoons olive oil, minced garlic, cumin, smoked paprika, 1 teaspoon salt, black pepper, chopped cilantro, and optional honey.

Place chicken breasts in a shallow dish or zip-top bag. Pour marinade over the chicken, ensuring it’s fully coated.

Refrigerate and marinate for at least 20 minutes, or up to 4 hours for deeper flavor. The citrus will tenderize the chicken while infusing it with brightness.

2. Roast the Sweet Potatoes

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Toss cubed sweet potatoes with remaining olive oil and ½ teaspoon salt. Spread in a single layer for proper caramelization.

Roast for 25–30 minutes, flipping halfway through. Look for golden edges and fork-tender centers. The outside should have light browning while remaining soft inside.

Allow to rest 5 minutes before assembling.

3. Cook the Chicken

Heat a grill pan or skillet over medium-high heat.

Remove chicken from marinade, allowing excess to drip off. Cook for 5–7 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C).

You’re looking for light char marks and golden edges. Once cooked, transfer to a plate and let rest for 5–10 minutes before slicing. Resting ensures juicy texture.

Slice into strips or cubes.

4. Prepare Fresh Components

While the chicken rests:

Slice avocado just before serving.
Thinly slice red onion.
Halve cherry tomatoes.
Wash and dry greens.

If desired, drizzle a small spoonful of reserved (unused) marinade over sliced chicken for extra moisture.

5. Assemble the Bowl

Start with a base of baby spinach or mixed greens.

Add roasted sweet potatoes to one side. Arrange sliced chicken next to them.

Fan avocado slices across the top. Scatter cherry tomatoes and red onion for color and crunch.

Drizzle any extra mojo sauce lightly over the bowl. Sprinkle fresh cilantro on top for brightness.

Serve immediately while the chicken and sweet potatoes are warm.

Serving Suggestions for Avocado Mojo Sweet Potato Chicken Bowl

This bowl is incredibly versatile and visually stunning when plated thoughtfully. For a casual family dinner, serve all components separately on a large table spread. Keep roasted sweet potatoes warm in a ceramic dish, sliced chicken on a platter, and toppings arranged in small bowls. Let everyone build their own bowl, customizing greens, avocado, and sauce levels. This style works beautifully for families with different preferences and makes dinner feel interactive and relaxed.

For a more elevated presentation, assemble individual bowls with attention to color balance. Place greens neatly at the base, then layer sweet potatoes and sliced chicken in sections for visual contrast. Arrange avocado slices in a fan shape and finish with a light drizzle of mojo sauce. Add a final sprinkle of cilantro and a small wedge of lime on the side. The result looks restaurant-worthy yet remains wholesome and approachable. For meal prep, store ingredients separately and assemble just before eating to maintain freshness and texture.

Storage + Meal Prep for Avocado Mojo Sweet Potato Chicken Bowl

This recipe is excellent for weekly meal prep. Store roasted sweet potatoes and sliced chicken in separate airtight containers in the refrigerator for up to 4 days. Keep greens dry and separate to prevent wilting. Store avocado whole and slice fresh before serving to avoid browning.

To reheat, warm only the chicken and sweet potatoes in the microwave for 1–2 minutes. Avoid overheating the chicken to prevent dryness. Add fresh avocado, greens, and toppings after reheating. If needed, refresh the bowl with an extra squeeze of lime juice or a drizzle of olive oil.

Cooked chicken can be frozen for up to 2 months, though fresh avocado and greens should never be frozen. For day-two freshness, add additional chopped cilantro or a spoonful of Greek yogurt mixed with lime zest for a creamy twist.

Conclusion

The Avocado Mojo Sweet Potato Chicken Bowl is proof that clean eating can be vibrant, bold, and deeply satisfying. It delivers bright citrus flavor, comforting roasted sweetness, and creamy avocado richness in every bite — all while providing high-quality protein and wholesome ingredients.

Whether you’re fueling your body after a workout, planning nourishing meals for the week, or serving something colorful for family dinner, this bowl adapts beautifully. Feel free to customize with extra vegetables, adjust the citrus balance, or spice it up with jalapeños. Once you try it, this bowl may quickly become one of your favorite clean, high-protein staples.